From Vegetarian to Confirmed Carnivore

John Nicholson

[nickcarraway]

From Vegetarian to Confirmed Carnivore (Cannot post from the Independent)

[American Constitutionalist]

My dad said something similar to my mom one time long ago but he took his shoe off using it as a example how tuff she cooked the steak.

[American Constitutionalist]

That’s why I use hot sauce.... believe me, it works, I ate some really exotic stuff with some Chinese people one time.

[American Constitutionalist]

That’s where the apostle Paul got the word Carnal from, carnivore, meaty, flesh.

[American Constitutionalist]

Well then, that settles it, makes me feel better that our dog and I think alike. BACON !!!!!!

[Dusty Road]

This is Canivore country for sure.

[Dusty Road]

And this is next on the grill.

[FreedomStar3028]

Haha, retarded liberals don’t eat meat then get sick and once they eat meat they get better. Who would have thought that carnivores NEED TO EAT MEAT to be healthy?!

I wonder if they shared a cry when they ate their first cute little cow......

[driftless2]

The fact that vegetarians and vegans have to take a vitamin B12 supplement should tell them that their meatless diet is innately faulty. Those food freaks have told the lie that humans only started eating meat about ten thousand years ago because of a famine. Their canines and incisors should tell them that humans have been eating meat for millions of years. We are omnivores....pure and simple. Don’t eat tons of fatty, greasy food, but at the same time don’t become a food Nazi and avoid what your body has evolved to eat.

[Dusty Road]

And another for the grill, my wife was knocking them down last year.

[Mark17]

After 30 years of air traffic control, my stomach can't handle pork any more, nor shellfish.

All I could do was 20 years of air traffic control, and my stomach could not handle much either after that.

[Yosemitest]

"27270 Msgt USAF, Retired, Air Traffic Control"

You've seen some interesting recovery waves,

such as holding out the emergencies to get the rest of the squadron on the ground
BEFORE the shot-up Huns, Voo-doos, or ThunderChief's tore out the barriers.

[elcid1970]

As an old helicopter pilot I tip my hat to you ATC guys, especially the ones working Atlanta TCA or other nightmare zones.

I never knew your work affected your digestion. Enjoying food on my own schedule is one of the joys of retirement.

That beef stew recipe posted above, for example.

[Mark17]

such as holding out the emergencies to get the rest of the squadron on the ground BEFORE the shot-up Huns, Voo-doos, or ThunderChief's tore out the barriers.

By the time I got there, we had USAF A-37s and VNAF F-5s. They did not do much to the barriers, but the F-100s tore them up with sickening regularity earlier.

[Yosemitest]

My first "Summer Camp" with the FANG, after tech school and then 7 months at Columbus AFB to get my 5 level,
I worked in 75 with F-100, and F-105s,and the F-101s had already retired.
My entrance into the USAF was in 78, with 4 Squadrons of F-4, and Sac was a tenant unit at Shady "J".
I retired out of Eglin/Duke in 2001, and went to the FAA for about 5 years.
I really don't like the FAA, because if ever there was a "cut-throat operation", it's the FAA.

[Northern Yankee]

Sounds great!

Another great way to bake baby back ribs is to bake them in the oven with tin foil wrapped around them tightly.

Get some good baby back ribs and sprinkle kosher salt and cracked pepper on both sides. (I usually use McCormick, Grill Mates Montreal Steak Seasoning rather than cracked pepper.) Wrap tightly in tin foil, and put on sheet pan, fat side down. Preheat the oven to 400. Put ribs in the oven when temp is at 400. (Yeah... I know, Well- duh!)

Bake for one hour. Once the hour is up, turn off the oven but keep the ribs in the oven for another 30 minutes.( I usually make my bbq sauce while the ribs are cooking and then simmer the sauce during the 30 minutes while the oven is shut off.

Pull out the ribs and remove foil. Turn ribs fat side up and baste with BBQ sauce. Turn oven back on to 400 or get the grill going. Put ribs back in oven at 400 for another 20 minutes, or on the grill.

Baste again with BBQ Sauce after you pull them out of the oven or off the grill.

I used to par boil the ribs, but don't even fuss with that anymore. This is a fail safe method. I have been doing it this way for the past few years and have yet to be disappointed.

Enjoy!

[Yosemitest]

I’ve got 3 years at March AFB, mostly in the tower, but I’ve got a few months radar and that TCA was very tight when it come to VFR transitions.

[Northern Yankee]

I was stationed up at KI Sawyer back in 75 and 76.

We used to go out to the flightline and watch the F-106 Delta Darts do touch and goes at night.

We sent helicopters out to search for wreckage after the Edmund Fitzgerald went down in Lake Superior.

Ours was a SAC Base with B-52's, KC 135's and the Delta Darts. Loved it there.

[Shery]

Here’s an Italian recipe for roast, and you can use either a pork or beef roast. We got this from one of our favorite Italian restaurants in Germany, when we first moved there in 1991. This is a crock pot roast.

Large roast, whatever fits in your crock pot, anyway!
1 large butcher’s onion, sliced
1 bottle white or red moscato (DO NOT SUBSTITUTE regular wine...does not work!)

1 can read kidney beans

Early in the day, place roast in crock pot and salt to taste. Place sliced onions over the roast. Pour Moscato over the roast (I do half at beginning and more later, when I add the beans). Place lid on and slow cook all day.

When you come home from work, put rest of Moscato over roast, if you want. Open the can of beans, drain and place in crock pot. Now, fry some potatoes till nice and crispy. Serve the roast over the potatoes. (You can use rice, instead, but it was served with Bratkartoffeln—fried potatoes— in the restaurant!)

It smells so good when you come into the house later in the day...oh my! It falls apart when serving.

[Yosemitest]

I might try it with beef ribs, but pork is a "NO-GO".

Here's something to try, but the sauce is more costly than the beef ribs.

Get you a very large square plastic lock-top tub.
Buy 2 bottles of Pit Bull "Bold and Spicy" BBQ sauce, if you can get it, and pour it into the tub.
Next take the two Pit Bull empty bottles and fill them with soy sauce (Lite, if you're worried about salt intake), then shake them to get the rest of the BBQ sauce mixed into the soy sauce, and then empty them into the plastic tub.
Next get a one pound tin can of 100% pure maple syrup and pour that into the tub.
Next peel and chop about two tablespoons of fresh ginger into fine pieces and put that into the tub.
Now chop about two tablespoons of fresh garlic and put it into the tub.
Chop up a yellow onion into fine pieces and chop up a few green onion tops into fine pieces and put that into the tub.
Put in about one tablespoon of Sesame Seed oil into the tub.
Now stir it all up.
Now get some brown sugar and sweeten the sauce to taste, usually about one cup will do.
Now get the black pepper out and put in about 3 heaping tablespoons of pepper into the tub and stir it up.

Now go and buy two large racks of beef ribs, and peel the thin skin off the inside and then slice the ribs into individual pieces.
Put the ribs into the sauce and make sure the sauce covers the meat.
Put the lid on the tub and lock it down.
Put the closed tub into the refrigerator and then marinate them over night or maybe even for two days.
After at minimum 24 hours, get your charcoal good and hot and then cook the ribs on the grill, and be prepared for them to be running with juice.

Save your sauce and keep it either frozen, or in the refrigerator (if you're going to use it again quickly). Put the closed tub into the refrigerator and then marinate them over night or maybe even for two days.

[Yosemitest]

I had to do two years at Plattsburg AFB and the first summer only had three days the the temp went above 70 degrees.
The first winter we had 6 months the temp didn't get above 32 degrees Fahrenheit and 3 months, it stayed below 0 degrees Fahrenheit.
I went to work one morning and I stepped on my brakes to test them and it was like stepping on a rock.
I had to pump them several times to get them to work.
When I arrived at the tower, the temperature was 27 degrees below zero.
Growing up in Mississippi, I didn't find that to my liking.
It only took three months there, for me to volunteer to go back to Korea for another remote.